Brussels Sprouts Chips

Sponsored Content

Premium Membership, The Good Men Project

About Bruce Tretter

Bruce Tretter helps people feel comfortable making practical, flavorful and quick & easy meals for themselves---even if they’ve never boiled water---through Gotta’ Eat, Can’t Cook step-by-step picture book and short video directions. He’s a father of 3, Former Naval Intelligence Officer, current school board member, and avid cyclist.

Comments

  1. These look great, Bruce!
    I’ll tell you, I am a big fan of Brussels sprouts. They might be my favorite vegetable. I like to roast them whole or halved, tossed with just olive oil and salt, maybe a little balsamic vinegar. It takes longer than broiling the leaves to make them crisp, but you don’t have to peel the sprouts so it’s less work.

    • Gotta’ check that out! What temp and how long do you roast? I’ll get a picture recipe together – soon! Thanks, Bruce

      • It depends on how crowded the pan is, and how big the spouts are. Sometimes I roast them at a lower temp, at 350, for up to an hour. Shake them after half an hour for even browning. Give them a little squeeze to see if they’re done all the way through. You want them soft on the inside, with some bits on the outside that have browned. If they’re smaller, can raise temp to 400, have them done in 20 minutes.

Speak Your Mind